Butter & Herb Roasted Thanksgiving Turkey with Gravy



For the turkey

  • 14 – 16 lbs. brined turkey – I use this perfect brine recipe!
  • 1/4 cup melted butter
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 orange, quartered
  • 2 lemons, quartered
  • 3 onions, quartered
  • 2 tablespoons fresh garlic
  • 2 tablespoons fresh thyme
  • 1 tablespoon curly parsley, chopped
  • 1 teaspoon Italian seasoning
  • 2 – 3 sprigs of rosemary
  • Kosher salt & pepper
  • Optional: A handful of cranberries

For the gravy

  • 1 cup ice cold water
  • 3 tablespoons of cornstarch


  1. Preheat oven to 350°.
  2. Lightly coat a large roasting pan with nonstick spray or butter.
  3. Place the turkey in the roasting pan. If not already done, pat the turkey dry and allow to air dry for 30 minutes. (If you did not brine your turkey, be sure to remove the neck and any packaging.)
  4. While the turkey is drying, stuff the turkey with a few of the quartered onions, lemons and oranges. Add in 1 tablespoon of garlic and a sprig of rosemary. Place the remaining onions, garlic and fruit all around the turkey. If using, toss in the cranberries too.
  5. In a small bowl, combine the melted butter with the olive oil. Mix in the fresh thyme, parsley, Italian seasoning and a generous pinch of kosher salt.
  6. Using a basting brush or your hands, apply the seasoned butter and oil all over the dry turkey – taking care to cover the entire surface including the wings and legs.
  7. Lastly, add the chicken broth to the pan and finish with the remaining rosemary sprigs and parsley.
  8. Place the turkey into the oven and roast for 3 to 4 hours, lightly basting every 30 minutes or so. If the turkey begins to brown too quickly, simply cover in foil for the remaining cook time.
  9. Allow the turkey to rest for 10 minutes before cutting.

For the gravy:

  1. When the turkey is done, carefully ladle approximately 2 cups of the drippings into a medium saucepan.
  2. Bring to a boil.
  3. Create a cornstarch slurry using the cold water and cornstarch in a small bowl.
  4. Slowly add the slurry to the boiling broth, whisking well. Remove the pan from heat and continue to whisk until the broth thickens into gravy.
  5. Serve immediately.

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